Christmas Cranberry Beef Meatballs

Christmas just would not feel the same in our house without a big pot of sweet and tangy meatballs bubbling away on the stove The mix of cranberries and rich beef makes everything feel extra cozy and festive

I remember serving these for the first time after sledding with the kids and everyone piled into the kitchen drawn by the amazing holiday aroma Now these disappear every year before the main course even starts

Ingredients

• Lean ground beef: For juiciness without being greasy Look for 90 percent lean for best texture
• Minced fresh parsley: Brightens up the beef and freshens the mix Flatleaf parsley is best
• Finely chopped onion: Adds savoriness and moisture Choose white or yellow for best flavor
• Chopped dried cranberries: A pop of holiday color and sweet tang Choose plump and soft berries
• Seasoned bread crumbs: Binds the mix and seasons every bite Use fresh crumbs for soft juicy meatballs
• Large eggs: Hold the mixture together and keep meatballs tender Use room temperature eggs if you can
• Beef broth: Deep savory notes plus moisture Use low sodium if you want more control over seasoning
• Onion soup mix: Brings lots of umami and that nostalgic cozy flavor Pick a trusted brand
• Brown sugar: Caramel sweetness in the sauce packed brown sugar melts best
• Whole berry cranberry sauce: Lends a festive sweet tart base for the sauce Go for real berries not jelly
• Ketchup: Tangy sweet classic Choose your favorite type or organic for a pure tomato flavor
• Cider vinegar: Adds a little lift and brightness Use raw apple cider vinegar for full flavor

Instructions

Make the Meatball Mixture:

Combine beef parsley onion cranberries bread crumbs eggs beef broth and onion soup mix in a large bowl Mix together using your hands or a sturdy spoon until everything is evenly blended Take a few moments to make sure the parsley and cranberries are worked throughout for even bites

Shape the Meatballs:

Using a tablespoon or small scoop roll the mixture into small meatballs Each should be about the size of a walnut Gently roll between your palms for symmetry and avoid packing too tightly for tenderness You should get about three dozen

Mix the Sauce:

In a separate bowl blend brown sugar cranberry sauce ketchup and cider vinegar Stir until smooth and well combined Break up any stubborn cranberry chunks with the back of a spoon

Layer and Sauce:

Arrange the uncooked meatballs in a single layer in a large skillet or Dutch oven If they overlap a little it is fine Pour the prepared sauce evenly over the meatballs using a spatula to scrape out every drop

Simmer the Meatballs:

Set the pot over medium heat and bring the sauce to a gentle simmer Cover with a lid and let the meatballs cook for ten to twelve minutes Turn the meatballs gently every few minutes so all sides cook evenly and soak up the sauce Check one for doneness by cutting it in half in the center juice should run clear

Serve Warm:

Pile the hot meatballs onto a festive platter or serve straight from the pot Keep any extra sauce for spooning over top

Those little dried cranberries are my secret favorite They give these meatballs a tiny burst of tartness that cuts through the richness and makes each bite more interesting My youngest claims she can always taste when I forget them so now I never skip a year

Storage Tips

Store any leftover meatballs in an airtight container with all the sauce They keep well in the fridge for up to four days Reheat gently on the stovetop or microwave stirring halfway through to keep the sauce smooth The flavors deepen after a night in the fridge making them even better the next day

Ingredient Substitutions

You can swap ground beef with turkey or chicken for a lighter version or use a mix of pork and beef for extra richness No fresh parsley Use dried but reduce the amount to one tablespoon If you run out of cranberry sauce try swapping in a tablespoon of orange marmalade plus extra dried cranberries for a twist

Serving Suggestions

Serve these meatballs as a starter on cocktail picks for parties over a bed of soft mashed potatoes or spooned onto little rolls as sliders The sauce also tastes great on roasted veggies and rice

Cultural Roots and Holiday Tradition

Meatballs with sweet sauces show up in many holiday traditions from Swedish julbord tables to American party buffets The cranberry element makes these especially popular at Christmastime since cranberries are a classic winter fruit In my family these have become just as expected as the Christmas ham

Seasonal Adaptations

Use ground turkey for a lighter spring gathering Try adding a pinch of cinnamon and nutmeg for winter warmth Serve with roasted root vegetables in autumn for extra comfort

Success Stories

Once I brought these to my neighbors for a holiday potluck and they called me for the recipe before I even got home from the party Another time I tripled the batch and froze half for New Year’s Eve and they came out tasting just as fresh

Freezer Meal Conversion

Shape and sauce the meatballs as usual then freeze in a single layer on a sheet tray until solid Transfer to a zip top bag and freeze for up to three months Thaw in the fridge overnight Place in a pot with sauce to reheat gently until bubbling hot

Celebrate with these festive meatballs and make them part of your family traditions too Their sweet tart flavor brings everyone back to the table for seconds

Recipe FAQs

→ What makes these meatballs festive?

The addition of dried cranberries and a tangy-sweet cranberry sauce brings holiday flavor and color to the dish.

→ Can I prepare these meatballs in advance?

Yes, you can make the meatballs ahead, refrigerate, then cook with sauce before serving for convenience.

→ What side dishes pair best?

Serve with mashed potatoes, crusty bread, or over rice to soak up the delicious sauce.

→ Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a suitable substitute for beef, offering a lighter option with similar results.

→ How do I store leftovers?

Store cooled meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.